This is a heartier pancake than you are probably use to, but they won’t give you that overstuffed feeling you get from your average pancake house flapjack. Serve these with real maple syrup and some fresh fruit such as berries. I like to top these with vanilla yogurt and raspberries for a light, filling breakfast.
Did you know: Oats are among the best food you can eat. Full of fiber, both soluble and insoluble, they help keep your arteries clear and prevent heart disease. They are processed in different ways starting with steel cut which is best, all the way down to instant varieties. I would generally try to steer clear of the little packets of fruit flavored oatmeal you see in the cereal aisle at the grocery store; these are extremely processed, contain more sugar than oats, and are more expensive. For these pancakes, make sure to use old-fashioned rolled oats.
Ingredients:
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
3/4 tsp Kosher or coarse salt
3 tbsp unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal
1 tsp unsulphured (not blackstrap) molasses or 1 tsp honey
2 large eggs
Directions:
Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles Boyce says this is the key to crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.
Serve the pancakes hot, straight from the skillet or keep them warm in a low oven.
(makes 6 servings)
